Go Back

Chicken with Buttered Noodles

Chicken with buttered noodles featuring silky egg noodles coated in a garlic-herb butter sauce and golden sliced chicken on top. Tossed with reserved pasta water for a glossy, clingy texture and finished with a generous Parmesan dusting and fresh parsley.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 Salt to taste
  • 0.25 pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
Noodle base
  • 2 tbsp olive oil
  • 12 oz egg noodles cooked; reserve 1/2 cup pasta water
  • 6 tbsp butter
  • 5 garlic minced
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh parsley chopped
  • 0.5 cup Parmesan cheese grated
  • 0.25 Salt to taste
  • 0.25 pepper to taste
Pasta water
  • 0.5 cup pasta water reserved from cooking noodles

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and sear chicken until golden, 5-6 minutes per side, until internal temperature reaches 165°F.
  2. Transfer chicken to a plate, rest, and slice it thin so it stays juicy for topping.
Make the garlic butter sauce
  1. Melt butter in the same skillet over medium heat. Add minced garlic and red pepper flakes and cook 1-2 minutes until fragrant, stirring to prevent browning.
Coat the noodles
  1. Add the cooked egg noodles to the garlic butter and toss to coat, loosening with reserved pasta water as needed.
  2. Season with salt and pepper, then stir in chopped fresh parsley until evenly distributed.
Serve
  1. Divide the buttered noodles among plates and top each with sliced chicken.
  2. Scatter Parmesan generously over the top and serve immediately while the butter is glistening.

Notes

For the silkiest sauce, toss the noodles in small splashes of reserved pasta water until they look glossy and clinging. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a splash of water to loosen the sauce. Freezing is not recommended because the noodles can soften. For a lower-fat swap, use reduced-fat butter and pre-grated Parmesan (or use less Parmesan to taste).